40 Clove Garlic Mushroom Lasagne
Preheat the oven to 180°C.
Chop the ends off your bulbs of garlic and your shallots. Chop the shallots in half and drizzle them liberally with oil. Wrap your bulbs of garlic tightly in foil and roast for 1 hour.
Grate the parmesan.
Melt 4 tbsp of butter in a pot and then whisk in the flour. Slowly drizzle in the milk to form a thick sauce. Add in the mozzarella and mix well. Season with salt and pepper.
Finely chop the sage and parsley.
Roughly chop up the mushrooms and add them to a large pot with the remaining butter and 1 tsp of salt. Sauté for 15 mins until softened. Season with salt and pepper.
Once the shallots and garlic are roasted, pop them in a blender with 200ml of water and ¼ of the mushroom mix and 2 tbsp of the bechamel sauce. Blend until very smooth, there should be no fibrous bits, add more water if necessary.
Add the garlic liquid to the mushrooms and cook on a low heat to make a thick sauce.
Mix in the sage and parsley.
Layer a lasagne dish first with a thin layer of mushrooms, then a thin layer of béchamel and then the lasagne sheets. Repeat with thin layers of the filling, ending on a layer of béchamel. Finish with the parmesan.
Pop into the oven for 30 mins, allow to rest for 15 mins and then serve.